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Method

Preheat the oven to 180C/
Gas 4/fan oven 160C. Put
the rhubarb in an
ovenproof dish, sprinkle
over 50g/2oz
of the sugar and the orange
zest and stir together. Cover
and bake in the oven for
35-40 minutes until
tender. (Alternatively, you
can
cook the rhubarb with the
sugar and zest in the
microwave for 10 minutes
on full power, stirring
halfway through the cooking
time,
until just tender.)

Remove the rhubarb from
the oven and allow to cool
slightly. Stir in the
conserve then the egg yolks.
Divide the rhubarb
mixture between four
175ml/6fl oz ramekins.
Put on a baking sheet and
cook in
the oven for 10 minutes
until lightly thickened.

While the rhubarb is
cooking, whisk the egg
whites until stiff. Sprinkle
over half
of the remaining sugar and
whisk again. Gently fold in
the rest of the sugar. Pile
the meringue on top of the
rhubarb to cover it
completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.

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Comments, questions and tips

Comments

The flavour was good and it was great for a low fat diet but hard to eat - straight out of the oven it was just too hot to enjoy and the longer we left it, the more the meringue collapsed. Next time I'll try cooking and cooling the base completely just cooking the meringue for 10 minutes.

Made this with my nana. We did not have any strawberry jam so we used raspberry instead. It was still yummy and maybe next time I might use plum or strawberry conserve! Managed to make 6 instead of just 4.

Just made these for the family with the addition of a ginger biscuit base. They were delicious and I will be making them again. I made them in the morning so the meringue had deflated on serving in the evening, but they were super tasty and no one noticed the flat topping. Ginger really adds a nice warmth to the sharp rhubarb.

I can't stand rhubarb (sorry) but had to make a gluten free rhubarb pudding for a dinner party. The rhubarb was straight from my wife's allotment - and the pudding was, I'm assured (I had M&S cheesecake!), delicious. Ta. My only comment would be that I'd reduce the amount of rhubarb mixture for presentation - but leave it the same if you're feeding people with healthy appetites. Wish I'd read the comments about a layer of fresh strawberries - I'll try that next time.

So easy to make and absulotely delicious! Cooked the rhubard in the microwave as my husband was using the oven for the main course. It cooked while we were eating our main so that after dinner all I had to do was stir the yolks into the rhubarb and while that was cooling, whisk the egg whites. Looked lovely and tasted really nice.

These were so tasty and very easy but looked very impressive! I couldn't get rhubarb in the shop- despite it being in season! So bought two large tins of rhubarb instead. This turned out being great as since they were already cooked and in a light syrup I was able to miss out the whole first step completely and out them straight into the compote and egg yolk mix. However ensure to drain them completely first and squeeze out some of the juice as they have a high water content in the Tins. I also took advice of the comments and added some fresh strawberries that I heated up inthe microwave and mushed up sloghtly before adding them into the compote too.

It looks lovely when presenting it and it tastes like all the flavours could be right, but the rhubarb was just too tart! I would advise either putting one more tablespoon of strawberry jam or adding more sugar to the rhubarb

I combined a few of the suggestions above. I didn't have ramekins so made it in one large oven proof bowl and increased the quantities slightly. I made a biscuit base by melting 25g of butter and mixing it with 100g of crushed ginger nuts then pressed this into the bottom of the bowl. I layered the cooked rhubarb and egg yolk (I used 3) on top of this before baking it as the recipe says. I also put a layer of sliced fresh strawberries in between the rhubarb and meringue. Really easy and utterly delicious!

Lovely, relatively low calorie and low fat dessert! I had some fresh strawberries that needed using up so, like Sue, I used those instead of the jam. Worked a charm! The whole family LOVED it. I can imagine you could substitute the rhubarb with endless combinations of fruit. Have already tried it with apples (imagine a sort of deconstructed apple snow - nice!) and lemon curd with a layer of crushed biscuits at the bottom (a cheats lemon meringue pie, if you like). Gorgeous!

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